Peanut Butter Cupcakes
These sweet peanut butter cupcakes are perfect for an afternoon snack or lunchbox addition. The crumb topping has an irresistible hint of cinnamon to give it an extra special flavor!
Servings: 12 cupcakes
Calories: 247kcal
Ingredients
Peanut Crumble Topping
- ¼ cup brown sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- 2 tablespoons peanut butter
- 1 tablespoon butter melted
- ¼ cup peanuts chopped
Cupcake
- ¼ cup peanut butter
- ⅔ stick butter at room temperature
- ¾ cups brown sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup milk
Instructions
- Preheat oven to 375° Fahrenheit. Line muffin pan with cupcake liners.
Peanut Crumb Topping
- Mix brown sugar, flour, and cinnamon. Stir in peanut butter, butter, and chopped peanuts. Set aside.
Peanut Butter Cupcakes
- Cream peanut butter and butter in the bowl of an electric mixer. Slowly add brown sugar. Add egg and beat until fluffy.
- Combine flour, baking powder, cinnamon, and salt.
- Add the flour mixture to the peanut butter mixture, alternating with milk and beating after each addition.
- Fill baking cups half full. Top with the peanut crumb topping.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Video
Nutrition
Serving: 1cupcake | Calories: 247kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 154mg | Potassium: 167mg | Fiber: 1g | Sugar: 19g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
